Legacy of Passion

Broccoli Rabe Stuffed Cannelloni

A dish that old Andy Boy himself invented. Mascarpone cheese combined with broccoli rabe makes a splendid filling, then topped with red pepper sauce.


1 box cannelloni pasta
1 bunch Andy Boy Broccoli Rabe, blanched and chopped
1 lb. mascarpone cheese
1/2 lb. Parmesan cheese
3 egg yolks
1 t chopped garlic
1 T chopped shallot
1 T chopped parsley
Red pepper flakes (optional)
1 C grated Parmesan or Romano cheese
Salt and freshly ground black pepper

2 red bell peppers grilled or charred on a gas burner
1 T minced shallots
1/2 t thyme
2 C cream
1 T butter


  1. Preheat oven to 350 degrees
  2. Bring 2 quarts of water to a boil in a pot and add 1 T of salt. Cook pasta until done but firm.
  3. In large bowl combine cheeses and egg yolk. In medium pan sauté garlic, shallots, chili flakes and Andy Boy broccoli rabe for 2 minutes. Add salt and pepper to taste and let cool. Combine with cheeses and egg mixture.
  4. Stuff the cannelloni pasta and place in ovenproof dish.
  5. For the sauce, remove the seeds from the grilled peppers and finely chop them. In a sauce pan, add chopped peppers, shallots, thyme and cream, bring to a boil and simmer 10 minutes. Add butter and season.
  6. Cover cannelloni with sauce, top with grated cheese and bake 15-20 minutes or until golden.

Serves 8